Dinner

Ingredients:

• 2 lbs ground beef (or turkey or pork)
• 3 eggs
• 6 – 8 slices of bacon chopped
• 1 cup sautéed mushrooms, Vidalia onion, green pepper
• 4 cloves garlic – chopped and sautéed
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ cup of raw cheese of choice – grated

Directions:

1. Preheat the oven to 350 degrees.
2. Fry the chopped bacon.
3. Remove bacon from pan – keep the bacon fat in the pan for the sautéed veggies.
4. Add sliced cremini mushrooms, diced Vidalia onion, green pepper, and chopped garlic to pan (add more or less of any of these depending on your preference) and sautee. Set aside.
5. I use my food processor to chop and slice all the veggies and then pour directly into the sautee pan.
6. Once the bacon and veggies have cooled, combine and mix with the remaining ingredients in a large mixing bowl.
7. Place in baking dishes and bake for about an hour or until done (until no longer pink inside).
8. I check mine after 30 minutes and turn the pan every 15 minutes after that until done.

The meatloaf can be topped with tomato sauce, BBQ sauce, or Ketchup before baking, but it is not necessary. It is very moist and flavorful without it.

This recipe can also be used to make meatballs. Set oven to 400 degrees and bake 25 – 30 minutes.

Ingredients:

• 1 lb ground beef
• 1 head of fresh kale or 1 package of frozen kale
• ½ cup yellow onion, chopped
• 1 small container of cremini mushrooms, sliced
• 4 oz kalamata olives, pitted and sliced
• 1 clove garlic, crushed
• 1 tsp Real Salt

Directions:

1. In skillet crumble ground beef, then top with onions and mushrooms.
2. Cover and cook on medium-high about 5-8 minutes.
3. Uncover and turn, cooking meat until no longer pink.
4. Add kale and cook until warmed through (wilted).
5. Finally top with olives, crushed garlic, and salt.
6. Mix again and serve.

Ingredients:

• 1 whole organic chicken (about 4 pounds)
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 2 teaspoons ground cinnamon

Directions:

Preheat oven to 500 degrees. Wash chicken and pat dry, set aside in roasting pan. In a small bowl, combine all the spices. Rub spices all over the chicken and place breast side down in a roasting pan. Roast for 15 minutes, reduce the temperature to 450 degrees. Roast for 15 more minutes and then baste the chicken with the pan drippings. Reduce heat to 425 degrees and roast for 30 more minutes, or until chicken reaches 180 degrees. Let rest before serving.

Ingredients:

• 1 onion diced
• 4 cloves garlic, minced
• 2 tablespoons butter
• 1 pound organic ground beef
• 1 pound organic Italian sausage (casings removed)
• 2 tablespoons dried oregano
• ½ cup fresh basil, chopped
• ½ teaspoon cayenne pepper
• salt and pepper
• 1 14.5 can organic diced tomatoes, drained
• 1 6 ounce can organic tomato paste
• 5 medium organic zucchinis
• 3 cups raw white cheddar, shredded

Directions:

Preheat oven to 350 degrees. Use a vegetable peeler or mandolin and slice the zucchinis into long strips. In a large pot, saute the onions and garlic in butter for about three minutes. Add the beef and sausage and cook until browned and fully done. Add in oregano, basil, cayenne, salt, pepper, tomatoes and tomato paste. In 9 x 13 pan, layer the zucchini, then meat mixture and cheese and repeat. Cover the pan with foil and bake for about 45 minutes. Serve hot.

Ingredients:

• 8 cups finely chopped kale, rinsed and dried
• 4 medium sized organic red potatoes (about 1 3/4 pounds), cut into 1 ½” chunks
• 1 cup crumbled feta cheese
• 1 large or two small avocados, peeled and diced
• 2 tablespoons balsamic vinegar
• freshly ground pepper to taste

Directions:

Put kale in large, heavy pot. Arrange potato chunks on top of kale and add one cup water. Cover and bring to a boil. Reduce heat to low and cook until kale is tender (15-20 minutes). Check about halfway through and add a little water if necessary to keep vegetables from burning. Using a slotted spoon, transfer vegetables to a large bowl. Crumble feta over potatoes and kale. Top with avocado, sprinkle with balsamic vinegar and season to taste with pepper. Serve hot.

Ingredients:

• 1 slightly beaten egg
• 3/4 cup fresh breadcrumbs – about one slice (can use gluten free bread)
• 1/2 cup whole milk
• 1 10 ounce package chopped frozen spinach, thawed and squeezed until all water removed
• 3/4 tsp salt
• 1 tbsp amino acids
• 1 pound ground beef

Directions:

1. Combine egg, breadcrumbs, milk, spinach, salt and amino acids. Add ground beef and mix well.
2. Pat into loaf pan and bake at 350 for one hour.

Ingredients:

• 1 1/2 pounds carrots, cut diagonally into one inch thick pieces
• 1 large onion, halved and sliced
• 3/4 cup pitted green olives
• 1 tbsp ground cumin
• 2 1/2 tsp Real Salt
• 1 tsp ground cinnamon
• 1 tsp black pepper
• 1/2 tsp ground turmeric
• 8 bone-in, skin on chicken thighs
• 2 lemons halved
• 1 cup water
• 1/4 cup chopped fresh cilantro

Directions:

1. Preheat oven to 425 degrees and position rack 5-6 inches from the top. Spread carrots evenly in 13×9 baking dish. Scatter onion slices and olives over carrots.
2. Stir together cumin, salt, cinnamon, pepper and turmeric in a small bowl. Sprinkle half the spice mixture over the vegetables. Place chicken thighs in a single layer on the vegetables and rub thighs all over with the remaining spice mixture. Turn thighs skin side up. Tuck lemon halves among the vegetables and add water to dish.
3. Bake until chicken skin is browned and crisp and meat is no longer pink at the bone (around 50-55 minutes).
4. Sprinkle with cilantro and serve hot.

Recipe courtesy Mark Bittman

Ingredients:

• 1 1/2 cups unsalted chicken broth
• 1 1/4 cups quinoa
• 1 tsp Real Salt
• 3 cups baby spinach, coarsely chopped
• 4 chicken breast cutlets (about 1 pound)
• 3/4 tsp black pepper
• 1 tbsp olive oil
• 3 oz shredded Gruyere cheese (about 3/4 cup)

Directions:

• Stir together broth, quinoa and 1/2 tsp salt in medium saucepan. Bring to boil and reduce heat to low. Simmer for 12 minutes. Remove from heat and stir in spinach and cover until wilted (about 3 minutes).
• While quinoa cooks, season chicken with 1/2 tsp salt and 1/2 tsp pepper. Heat oil in large skillet over medium-high heat. Add chicken and cook, flipping once, until golden brown and cooked through (about 4 minutes per side).
• Stir cheese and remaining 1/4 tsp pepper into hot cooked quinoa. Serve hot with chicken.

Recipe courtesy of Emily Nabors Hall

Ingredients:

• 1 pound ground beef
• 1 head kale
• 1/2 cup chopped onion
• 1/2 pound cremini mushrooms
• 4 oz. sliced Kalamata olives
• 1 clove garlic, crushed
• 1 tsp Real Salt

Directions:

In large pot crumble beef and top with onions and mushrooms. Cover and cook over medium high heat for 5-8 minutes. Uncover and cook until pink is gone, stirring occasionally. Add kale and cook until wilted. Top with olive, garlic and salt. Mix and serve hot.

Ingredients:

• 5 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 1/4 tsp dried crushed red pepper flakes
• 1 large bunch greens (spinach, kale, mustard greens, broccoli rabe – about one pound), thick stems removed and cut into 1 inch strips
• 1 cup vegetable or chicken broth
• 1 15-ounce can cannellini beans, rinsed and drained
• 1 tsp sherry wine vinegar

Directions:

1. Heat 4 tbsp oil in large skillet over medium heat. Add garlic and red pepper and stir until garlic is pale golden (about one minute). Add greens by large handfuls and stir until just beginning to wilt before adding more, tossing with tongs to coat with oil.
2. Add one cup broth, cover and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, and cook 1-10 minutes, depending on type of greens. Add beans and simmer uncovered until beans are heated through and liquid is almost absorbed, about two minutes. Stir in one teaspoon of vinegar. Season with salt and pepper and more vinegar if desired. Drizzle with remaining olive oil and serve.

Recipe courtesy of Molly Stevens

Ingredients:

• 3 tbsp olive oil
• 2 large onions, chopped
• 2 garlic cloves, minced
• 1 1/2-2 pound winter squash, peeled, seeded and cut into 1 1/2 inch cubes
• 2 bell peppers, seeded and cut into 1 1/2 inch pieces
• 1 cup vegetable or chicken stock
• 1 bunch kale or tatsoi, thick stems trimmed and cut into 2 inch strips
• 1 tsp dried rubbed sage or 2 tsp chopped fresh
• 6 cups cooked white beans
• 2/3 cup Kalamata olives, pitted and halved
• Freshly grated sharp, hard cheese such as Parmesan or Romano

Directions:

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic and saute until tender (about 10 minutes). Add squash and saute. Add peppers and stir to coat with onion mixture. Add broth, cover and simmer until squash is just tender (about 10 minutes). Mix greens and sage into stew. Cover and cook until greens wilt, stirring occasionally (about 8 minutes). Add beans and olives and stir until heated through. Season to taste with salt and pepper.